On a night when nether my husband nor I felt like cooking, the Zucchadilla was our answer.

It’s so easy and has easy clean up too (which I LOVE)….and not to mention tastes better and a lot healthier than any Taco Bell or Moes quesadilla!



  • 2 zucchini
  • 1 medium sweet onion
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Greek seasoning
  • 3 whole wheat soft tortillas
  • 4 ounces part skim mozzarella cheese (sliced)
  • 3 tablespoons salsa


  1. Using a peeler, peel the zucchini.
  2. Slice the onion into thin half-moon shapes.
  3. Sauté the zucchini and onions in the olive oil and stir in the spices.
  4. Meanwhile, prepare the quesadillas by evenly distributing the mozzarella cheese.
  5. Once the vegetables are soft and/or slightly caramelized, put the quesadillas on the griddle (medium heat) and spread 1/3 of the vegetables on half of the quesadilla.
  6. Brown the quesadilla.
  7. Serve the quesadillas warm and topped with about a tablespoon of your favorite salsa.

Servings: 3

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